Manufacture of aerated waters, sparkling drinks, and the like



Patented @cto 7, l dll UNITEB) GEGEL HOE-LENS AND ERNEST CHAPMAN, F BLACKL'EY, MANGHESTER, ENGLAND, AS-

STGNORS T0 BRITISH DYESTUFFS CORPURATTON LIMITED, @IE BLACKLEY, MAN- onnsrnu, mrersnn MANUFACTURE OF AERATTLD WATERS, SPARELING DRINKS, AND THE LIKE Ito Drawing. application filed August 5, 1927, Serial No. 211,092, and in Great Britain August w, 1926.

One of the disadvantages of ordinary aerated waters is that as soon as the liquid is poured into a glass, practically all the gas with which it ischarged is given 0d at once and the liquid becomes fiat and loses its sparkle.

We have discovered that if a small proportion, e. g. 0.010.1 per cent of certain substances hereinafter described be included in the ingredients of the liquid before or after aeration, the liquid acquires the property of retaining the gas with which it is charged and the latter is evolved more gradually on expo'sure to air, with formation in most cases of a lrothl.

The substances we use for this purpose belong to the classes known as dispersing agents and'wetting-out agents, namely, the sulphonic acids derived from formaldehydenaphthalene or formaldehyde-phenol condensation products, the alkylnaphthalene sulphonic acids, the substances prepared from mineral oils and isopropyl alcohol sulphonated according to co-pending application No. 195,585 filed by one of us, Ernest Chapman and another, lignin sulphonic acids, naphthenic acids, taurocholic acid, sulphonated higher fatty acids, and the like.

The substances (usually in the term of their sodium salts) may be applied in different ways. They may be added dry or in the form of a solution before aeration or bottling. They may also be added to the flavouring solutions used in soda-fountains or to the aerated Water used in such soda-fountains. lt is understood, of course, that the substances used should'be tree from all poisonous inipurities.

Methods of applying our invention are illustrated by, but not limited to, the following examples.

Example 1.---To the usual liavouring syrup is added from 0.1 to 0.2 per cent of its weight at a substance included in the above description in the form of concentrated solution. The flavouring syrup, is then run in small portions into bottles which are filled up with water and aerated in the usual manner.

Example 2.To a fiavouring syrup for use in soda-fountains is added suficient of one of 'bler-full (i. e. about 10 fiuid ounces) of efiervescent drink.

Example 3.1 part by weight of one of the defined dispersing agents is incorporated with 500 parts by weight of an effervescent saline mixture of the ordinary ty e, contain ing an alkaline carbonate or bicar onate, and a solid acid or acid salt with the usual addition of sodium sulphate or magnesium sulphate and fiavouring matter, if desired. When one or two teaspoons-full are stirred into a glass of water in the customary manner, the mixture efiervesces as usual, but after the first ellervescence has ceased, the quiescent liquid remains sharp and palatable, instead of flat and unpleasant to the taste.

What we claim and desire to secure by LettersPa-tent is 1. In the manufacture of eflervescent potable liquids containing dissolved carbon dioxide as an essential ingredient, the process which comprises adding to such liquid a sulphonic acid of high molecular weight belonging to the class of wetting-out and dispersing agents.

2. Tn the manufacture of efiervescent potable liquids containing dissolved carbon dioxide as an essential ingredient, the process which comprises adding to such liquid sulphonated isopropylated petroleum fractions.

3. in the manufacture of fermented liquids containing dissolved carbon dioxide as an essential ingredient, the process which comprises adding to such liquid at some stage of manufacture, a sulphonic acid of high molecular weight belonging to the class of wettingout and dispersing agents.

4. In the manufacture of fermented liquids containing dissolved carbon dioxide as an es sential ingredient, the process which com- 9 longing to the class of wetting-out and dis- I persing a ents.

6. Peta 1e liquids containing as an essen I tial ingredient dissolved carbon dioxide and 5 sulphonnted isopropylated pefiroleum' frac tions. i r

7. Fermented liquids containing as an essential in redient dissolved carbon dioxide and a slfiphonic acid of high molecular weight belonging to the class ofwettingeout and dispersing a ents.

8.=Fermented iquids containing as an essential ingredient dissolved carbon dioxide and sulphonated isopropylated petroleum- In testimony whereof We aflix our signs- 7 tures. V

CECIL HOLLINS; ERNEST CHAPMAN.

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